In a large bowl, stir together tomatoes, corn, red pepper, cilantro, jalapeño, olive oil, lime juice and 1/2 teaspoon of the salt. Cover and refrigerate for 1 hour.
Heat grill to medium-high. Season the turkey with the remaining 1/4 teaspoon salt and the pepper.
Grill turkey about 2 minutes per side or until cooked through. Serve warm or at room temperature with the salsa and extra lime wedges.
